摘要
采用溶剂辅助风味蒸发法对五香驴肉的挥发性风味物质进行提取,并利用香气活性值(odor activity value,OAV)和气相色谱-嗅闻-质谱(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)联用法确定其风味活性物质。结果表明,共鉴定出48种挥发性化合物,OAV法和GC-O-MS法分别确定了13种和21种风味活性物质。综合2种方法发现关键性风味物质(OAV大于200或香气强度等于3)包括桉叶油醇、丁香酚、对丙烯基茴香醚、壬醛、2-甲基吡嗪、2,6-二甲基吡嗪、2-乙酰基吡咯、麦芽酚。
The volatile compounds in spiced donkey meat were extracted by solvent-assisted flavor evaporation(SAFE)and identified by odor activity value(OAV)calculation and gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 48 volatile compounds were identified in spiced donkey meat and 13 and 21 flavor-active compounds were identified by OAV calculation and GC-O-MS,respectively.The combination of two methods suggested that the key flavoractive compounds(OAV>200 and aroma intensity=3)included cineole,eugenol,anethole,1-nonanal,2-methyl pyrazine,2,6-dimethyl pyrazine,2-acetyl pyrrole,and maltol.
作者
谢恬
王丹
马明娟
陈海涛
孙宝国
张宁
张玉玉
XIE Tian;WANG Dan;MA Mingjuan;CHEN Haitao;SUN Baoguo;ZHANG Ning;ZHANG Yuyu(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第8期123-128,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400705)
国家自然科学基金青年科学基金项目(31401604)
关键词
五香驴肉
溶剂辅助风味蒸发
风味活性物质
气相色谱-嗅闻-质谱法
香气活性值
spiced donkey meat
solvent-assisted flavor evaporation
flavor-active compounds
gas chromatographyolfactometry-mass spectrometry
odor activity value
